Printable | Taste of Home

Cranberry Almond Coffee Cake

1/2 cup almond paste
6 tablespoons butter, softened
1/2 cup plus 2 tablespoons sugar, divided
3 eggs
1-1/3 cups all-purpose flour, divided
1 teaspoon baking powder
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2-1/4 cups fresh or frozen cranberries

In a small mixing bowl, cream almond paste, butter and 1/2 cup sugar
until fluffy. Add two eggs, beating well after each addition. Combine
1 cup flour and baking powder; add to creamed mixture. Beat in the

Printed from tasteofhome.com Oct 11, 2008

-----------------------Fold------------------------

Cranberry Almond Coffee Cake cont.

remaining egg and flour. Stir in extracts. Gently fold in
cranberries. Spread evenly into a greased 8-in. square baking dish;
sprinkle with remaining sugar. Bake at 325° for 45-55 minutes or
until a toothpick inserted near the center comes out clean. Cool on a
wire rack.

Yield: 9 servings.